Few weeks ago I won a Nordicware Platinum French Tartlette Pan from Gratinee and I have been wanting to use it but couldn’t figure out what to do. And I have to say I love the pan. This past weekend I used it twice and it makes these amazing bite size tartlettes. I love it. So thank you for the gift.
One of the things that I made this weekend was Peach Tartlettes and they were Delishhh!
I found this Peach Tart recipe on Alexandra’s Kitchen that I adjusted a little and made into Tartlettes. But I do have to say that this dough recipe is excellent and I will use it again in the future.
You can really add any fruit you want into this tartlette I just happened to have these amazing sweet peaches around to use.
Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 25 minutes
Preheat oven to 400F
Yields 24 tartlettes (double recipe to yield two 9-inch tarts)
1¼ cups all-purpose flour
1 tbsp sugar
¼ tsp salt
8 tbsp unsalted butter
¼ cup and 1 tbsp ice water
Using a food processor add the flour, sugar and salt together and pulse. Then cut butter into flour mixture and pulse again until the butter is completely incorporated. Add ice water and continue to pulse until mixture comes together to form a mass.
Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)
2 peaches, diced
1 tbsp brown sugar
1 tbsp butter, melted
1 tsp cinnamon
Mix together in a bowl and set aside
On a lightly floured work surface, roll one dough ball out. Then take a round cookie cutter or glass and make circles out of the dough. Enough to make 12 of them and add them to the tartlette pan. Then do the same with the other dough ball. Add peaches to each tartlette.
Cook in 400F oven for about 25 minutes or until crust is golden. Let cool for five minutes on tray.